Commis II

The first hotel in the Middle East to join Marriott’s prestigious Tribute Portfolio, The First Collection at Jumeirah Village Circle raises the bar for upscale lifestyle hotels in Dubai. Situated in the family-friendly enclave of Jumeirah Village Circle (JVC), our 491-room hotel offers convenient access to neighbouring malls, parks, cafés, and restaurants, while its own signature dining experiences include Santé Ria, Village Bistro, and The First Collection’s award-winning Risen Café & Artisanal Bakery. Guests get exclusive access to the Club Lounge and to Soluna Restaurants and Beach Club on the Palm Jumeirah.

Join our dynamic team committed to delivering exceptional hospitality experiences and unlock endless opportunities for professional growth with The First Collection at Jumeirah Village Circle, A Tribute Portfolio Hotel. 

The First Group Hospitality is a leading hospitality management company pioneering a new era of excellence. With a rapidly expanding portfolio of award-winning upscale hotels, signature restaurants, and distinctive leisure destinations, we are committed to creating unforgettable experiences at every touchpoint.

Our team of seasoned professionals brings decades of experience from renowned hotel brands, combined with a deep understanding of the Dubai and GCC markets. With a comprehensive infrastructure spanning all key areas of hotel management, we offer tailored solutions to maximise efficiency, drive revenue growth, and enhance guest satisfaction.

At The First Group Hospitality, we are dedicated to building long-term partnerships with our clients. By leveraging our global insights, regional expertise, and strong operational foundation, we ensure that every aspect of your hotel is managed with precision and care. Our goal is to optimise performance, boost profitability, and deliver sustainable growth for your property.

The Commis II assists the kitchen team in food preparation, cooking, and plating to maintain consistent food quality, hygiene, and presentation standards. The role supports senior chefs in mise en place, daily operations, and maintaining kitchen cleanliness, ensuring guest satisfaction through timely, well-executed dishes.

• Prepare ingredients (cutting, peeling, portioning) according to recipes and chef instructions.

• Cook or finish dishes under the guidance of a Commis I or Chef de Partie, ensuring consistency and quality.

• Organize stations with all necessary supplies and ensure readiness before service.

• Follow HACCP standards and maintain cleanliness of work area, equipment, and storage areas.

• Monitor ingredients; report shortages and assist with proper storage of food items.

• Collaborate with colleagues to maintain smooth kitchen workflow during service.

• Minimize food waste through proper portioning and storage.

• Handle all kitchen tools and equipment safely and report any maintenance issues.

• At least 2+ years experience in western Kitchen.
• Demonstrates initiative at all the times.
• Strong desire to improve on skills and knowledge.
• Preparation and service of hot and cold items.
• Ability to produce own work in accordance with deadline.
• Should understand how to read recipes and a good knowledge of cooking.
• A true “team-player” mentality and flexible attitude towards a diverse set of tasks.
• Strong interpersonal and problem solving abilities.